Instructions for Use

en-us How it works
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¡ Use the cookware specified. If you use other cookware,
cooking times may be longer or shorter.
¡ Always use plates, baking tins or ovenproof dishes with
the wire rack.
¡ If you have not made a particular dish before, start with
the shortest specified time. If required, you can continue
to cook the food.
¡ Open the oven cavity door on the preheated oven for a
short time only and quickly place your food inside the
appliance.
¡ When steaming, defrosting, dough proving and reheat-
ing, you can use up to 3 shelf levels at a time (shelf lev-
els 1, 2 and 3). This will not cause flavor to transfer.
You can therefore cook fish, vegetables and desserts at
the same time. The specified cooking times may need
to be extended for large quantities of food.
¡ If you are only baking on one level, use level 2. If you
are baking on two levels at the same time, use levels 1
and 3.
¡ Ensure that the food does not lie against the oven cavity
or the back panel.
¡ The appliance door must shut properly. Keep the seal
surfaces clean at all times.
¡ To ensure optimal steam circulation, do not position the
racks and containers too closely.
¡ When cooking very cold foods and when cooking at
high temperatures, the cooking container may deform.
This deformation does not impair its performance.
When the cooking container cools down again, it returns
to its original shape.
¡ If the appliance is above 210°F (100°C), allow the ap-
pliance to cool down before steaming. Otherwise, the
high temperature causes the food to dry out.
¡ When steaming at temperatures up to 210°F (100°C),
no preheating is necessary. Place the food in the cold
oven cavity and then switch on the appliance.
18.2 Vegetables
Take note of the recommended settings for vegetables.
¡ Vegetables are prepared better in steam than in boiling
water: The taste, color, and consistency are retained
better. Virtually none of the water-soluble vitamins and
nutrients are washed out.
¡ All details refer to 2.2 lb (1 kg) washed vegetables.
¡ To steam vegetables, use the perforated cooking con-
tainer. Slide the perforated cooking container in at the
second level from the bottom. Slide the unperforated
cooking into the level below this. Use the vegetable
broth as the basis for a sauce or a vegetable stock.
¡ Blanch for 8 to 10minutes in the preheated appliance. If
you are not serving the vegetables or fruit immediately,
chill them in ice water to prevent continued cooking due
to residual heat.
Vegetables
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Artichokes, large Perforated steam con-
tainer
212 (100) 100 60-65
Artichokes, small Perforated steam con-
tainer
212 (100) 100 45-50
Cauliflower, whole Perforated steam con-
tainer
212 (100) 100 25-30
Cauliflower, in florets Perforated steam con-
tainer
212 (100) 100 15-25
Beans, green Perforated steam con-
tainer
212 (100) 100 35-50
Broccoli, in florets Perforated steam con-
tainer
195-212
(90-100)
100 20-25
Chicory Perforated steam con-
tainer
212 (100) 100 25-30
Peas, fresh Unperforated steam
container
212 (100) 100 25-30 cover with water
Vegetable terrine Perforated steam con-
tainer
or
Terrine mold
195 (90) 100 50-60
Peas, frozen, 6.6lb
(3kg)
Perforated steam con-
tainer
212 (100) 100 35-45
Carrots, sliced 0.2in
(0.5cm)
Perforated steam con-
tainer
212 (100) 100 20-25
Potatoes, peeled and
quartered
Perforated steam con-
tainer
212 (100) 100 30-35